English Breakfast Stew of Beef (aka Man Stew)

My Mom used to make this recipe all the time when I was a kid and making it now always reminds me of home.


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 pounds lean beef, cubed
  • 2 tablespoons flour
  • 1 cup beef broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon savory
  • 1/2 teaspoon marjoram
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • Juice of 1/2 lemon
  • Few sprigs parsley
Melt the butter in a pan, add the onion and cook until translucent.
Dust the beef cubes with flour and add them to the onion.  Saute until browned on all sides.
Stir in the broth, salt, pepper, savory, and marjoram.
Cover and cook over low heat for about 90 minutes or until tender.
stir in the remaining ingredients just before serving.

So-Called Andouille Mustard Green Soup

1lb Andouille Sausage cut into quarter inch rounds
6 cloves garlic, chopped
1 medium onion, diced
2Tbs Olive Oil
2 cans petite diced tomatoes
2tsp thyme
1tsp oregano
2 bay leaves
8 cups chicken stock
1 bunch Mustard greens cut into 1″ pieces

1 can Cannellini beans (optional)

Serve with Grated Romano Cheese

brown the sliced sausage in the olive oil. Add the onion and saute until translucent. Add the garlic and saute until cooked but not browned. add the tomatoes and spices and simmer for 20-30 minutes until reduced slightly to a tomato sauce consistency.

Add the chicken stock and beans if so disired and cook for another 10 minutes. add Mustard greens and cook for a few more minutes. serve hot with grated cheese.

Crazy Noah’s Chimichurri

8 cloves garlic, peeled, and chopped coarse (or 4 Cloves of Elephant Garlic)
2 or more red jalapeno
1/4 cup fresh oregano leaves
1 Bunch fresh parsley leaves
1/4 cup red wine vinegar
1/2 cup olive oil

Roast the jalapeno peppers until black and then peel and remove the stems and seeds. Throw everything into a food processor and then whir it till the party stops. Let sit for a few hours if possible so the flavor has time to get awesome.

Crazy Noah’s Chili-Time Chili

1 Tbsp Butter
1Lb Ground Turkey (or beef)
1 Medium Onion
5 Cloves Garlic
1 Large Can of crushed tomatos
1 Large Can of Diced Tomatoes
2 Cans of Black Beans
1 Bag frozen Corn
1 Bay Leaf
1.5 Tbsp Cumin
1 tsp thyme
1 tsp oregano
.75 tsp Garam Masala
Crushed Red Pepper
Cholula Hot Sauce

Brown the meat in the butter and then add the onions and garlic, cooking until the onion is translucent. Add all the other ingredients and simmer for 35-50 minutes.

for best results, refrigerate after cooking for 24 hours and reheat before serving.

Garnesh with fresh cilantro.

makes a good spring chili.

Crazy Noah’s Bourbon Rose Pears


5 Bosch Pears
1C Bourbon
.5C Rose Water
1.5C Water
4 Chunks Candied Ginger
.5C dried Apricots
.25C sugar

combine all the liquid ingredients and ginger and bring to rolling boil. Add the pears and apricots and add additional water to cover. Simmer for 35 to 40 minutes (or until pears are tender). Remove the pears anand simmer the sauce until reduced by half. You may remove the apricots and serve them whole along with pears or blend them with the reduced sauce (removing 3 of the ginger peices) and serve that as a sauce for the pears.

Crazy Noah’s Bourbon Apple Pie


2 C Flour
1/2 C Butter
1/2 C Margarine
2 tsp Ice Water

8 Medium Apples
1/4 C Sugar
1/3 C Bourbon Whiskey
2 Tbsp Cinnamon
1 tsp Nutmeg
Juice of Half a lemon


Sift flour into a large bowl. Cut the butter and margarine into small peices and then mix by hand into the flour. When thoroughly mixed with the flour the mixture should have the consistency of moist dirt. Add the ice water one tablespoon at a time until peices of the dough hold togethor well but aren’t sticky. Divide the dough into two equal parts, form into discs, wrap in wax paper and then refrigerate for at least an hour. To roll the dough, place it between two fresh peices of wax paper and and roll into an even circle the size of your pie dish.

Peel and core the apples and cut them into slices 1/4″ in width. add all other ingredients and mix thoroughly.

Finish the pie
take one sheet of pie dough and line the inside of a pie dish. place the filling inside the dish. Cover the pie with the remaining sheet of dough and crimp the edges. Cut a few ventilation holes in the top and brush with milk or an egg wash.
Bake for 10 minutes in a 450° oven and then reduce the temperature to 350° and bake another 40 minutes.

Pumpkin Cranberry Ice Cream

3/4 c dried cranberries
1/2 c bourbon
2 lg whole eggs
1 lg egg yolk
1/2 c sugar
1/8 ts allspice
1/8 ts ginger
1/2 ts cinnamon
2 c half-and-half
1 c heavy cream
1 can pumpkin puree
1 ts fresh lemon juice

In a small saucepan combine the cranberries and the bourbon, bring the bourbon to a simmer, and remove the pan from the heat. Let the mixture cool In a bowl whisk together well the whole eggs, egg yolk, sugar, allspice, ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and registers 175 degrees F. on a candy thermometer (do not let it boil) and transfer the custard to a metal bowl. Whisk the pumpkin puree into the custard and stir in the cranberry bourbon mixture and the lemon juice. Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold.

Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop.

This Recipe is a modification of one found on recipesource.com which has an amazing assortment of ice cream recipes.

Grandma’s Zucchini Chicken

3T Butter
2 medium zukes shredded
3 slices Italian bread torn up
1/2 or so Romano cheese
(grating of nutmeg, optional)
salt and pepper
2 1/2 to 3 lb. broiler, cut in quarters

Melt butter in skillet, add zukes and cook till tender. Remove from heat and add the rest of the stuffing ingredients. Preheat oven to 400. Loosen chicken skin and push stuffing between skin and meat. Use toothpicks to prevent skin from shrinking back and exposing meat. Bake about 50 minutes. 20 minutes before end of cooking, you can add a chopped up onion to tyhe roasting pan and baste with some white wine. I removed the wings after cooking and cut the pieces in half for serving, then sprinkled this with sprigs of fresh oregano on the serving platter.

Aunt Ron’s Pot Roast

3 1/2 pound
2 tbs peanut oil
1 small chopped onion
1/2 Tbs salt
3 anchovies
4 Tbs vinegar
2 Tbs Honey
16 peppercorns
16 whole allspice
2 bay leaves
1 1/2 Cups beef broth

preheat oven to 350. Brown the meat in the oil. Add all the other ingredients. Roast until tender and meat is thoroughly cooked. Thicken the gravy by mixing 2 Tbs of flour with 4 Tbs of warm water, and adding the mixture to the gravy over medium heat until you reach the desired thickness.

Crazy Noah’s Creamy Mustardy Chicken

4 chicken breasts, sliced lengthwise into 1/2 inch strips
1 cup flour
1 tsp salt
1 tsp pepper
3 Tbsp butter
3 Tbsp olive oil
1 medium onion, chopped
2 cloves of garlic, minced
2/3 cup chicken broth
2/3 cup Marsala
2 cups plain yogurt
2 Tbsp deli mustard

Most important for this recipe is to not use ?Yellow? mustard. By this I don?t mean Asian mustard, which should actually work quite well, but rather the standard fluorescent colored mustard one finds at a baseball park. Look for a mustard that has flecks of actual mustard seed in it. A personal favorite of mine is Kosciusko Spicy Brown Mustard. Start by combining and mixing the flour, salt and pepper in a bowl. Dredge the pieces of chicken in the flour mixture until thoroughly coated. Heat the butter and olive oil in a flat bottomed pan until the butter is melted. Being sure to remove any excess flour, fry the chicken pieces in the butter/oil in batches until the chicken is golden brown on either side. Remove the chicken pieces and drain on a paper towel. Once you have cooked all the chicken pieces, add the garlic and onions to the pan and cook until the onion becomes transluscent. Deglaze the pan with the Marsala and broth and let that mixture cook over high heat until it is reduced in volume by 25%. Lower the heat, and then stir in the yogurt until the sauce is consistent. Finally, Lower the heat, and add in the mustard and chicken pieces. Adding the mustard too early will cause it to lose its flavor and become bitter. Serve over a bed of cous cous.